Guilt
Free Game Grubs…………Yeah Buddy!!!
It’s Game Time! I’m sure are more than
freaking out about not totally blowing a weeks worth of hard work in just a
couple of hour but don't worry. I got your back J
If you're trying to entertain and keep
it healthy, check out these cool and delicious Super Bowl foods that will give
your belly a break while giving your taste buds some serious EXCITEMENT!
Easy
Cheezy Stuffed Mushrooms
INGREDIENTS:
·
8
ounces mushrooms
·
⅓ cup
whipped cream cheese
·
1 T Parmesan
cheese
·
¼ t garlic salt
·
2 T
chopped spinach, pressed dry
·
1 T
Panko breadcrumbs (optional)
Instructions
1.
Preheat
oven to 350 degrees F.
2.
Pop
out the stem of the mushroom, leaving the cap. Reserve stems for another use or
discard.
3.
Mix
cream cheese, Parmesan cheese, salt and chopped spinach in a bowl.
4.
Fill
the opening in each mushroom with the cream cheese mixture.
5.
Lightly
sprinkle Panko breadcrumbs on top of the cream cheese mixture.
6.
Place
mushrooms on a baking sheet coated with cooking spray.
7.
Bake for
about 15 minutes. Juices will begin to pool at the bottom of the mushrooms and
the top will begin to lightly brown.
8.
Remove
from oven and serve hot.
Notes:
The
serving size will vary based upon the size of the mushrooms in the package
purchased. Double or triple quantities for more servings. Cream cheese mixture
can be made ahead of time.
Mini
Crab Cakes
INGREDIENTS:
·
Olive
oil cooking spray
·
2 tsp
olive oil
·
2
scallions, green and white parts, thinly sliced
·
1
medium green bell pepper, finely diced
·
1
jalapeño pepper, finely diced
·
1 tbsp
fresh ginger root, finely grated
·
2
cloves garlic
·
1 lb.
crab claw meat, picked over
·
1 t
lime zest, finely grated
·
2 T
fresh lime juice
·
1/4c fresh
cilantro leaves, finely chopped
·
1
large egg, beaten to mix
·
1c panko
bread crumbs, divided
·
3 t
organic olive oil mayonnaise, divided
·
1/2 t sea salt
·
1/3
cup nonfat plain Greek yogurt
·
1 tsp.
hot chili-garlic sauce, such as Sriracha, plus more to taste
INSTRUCTIONS:
1.
Preheat
oven to 425°F. Spray a baking sheet with cooking spray.
2.
Heat
oil in a nonstick skillet over medium-high. Add scallions, green pepper and
jalapeño and cook until peppers soften slightly, about 3 minutes. Add ginger
and garlic and cook for 1 minute more. Set aside to cool slightly.
3.
In a
large mixing bowl, combine pepper-scallion mixture with crab, zest, lime juice,
chopped cilantro, egg, 1/2 cup panko, 1 tbsp mayonnaise and salt.
4.
Put
remaining 1/2 cup panko on a plate. Form a crab cake using about 1 1/2 tbsp
crab mixture, then gently roll it in panko and place on prepared baking sheet.
Repeat with remaining crab mixture. Mist tops of crab cakes with cooking spray
to coat lightly.
5.
Bake
crab cakes until they are golden brown on the bottom, about 10 minutes. Gently
turn them over and cook for 10 minutes on the other side.
6.
Make
Spicy Cream: In a small bowl, stir yogurt with remaining 2 tbsp mayonnaise and
chili-garlic sauce.
7.
To
serve, top each crab cake with about 1/2 tsp spicy cream and additional
cilantro or herbs of your choice.
Nutrients
per 3 crab cakes with 1/2 oz spicy cream: Calories: 290, Total Fat: 18 g, Sat.
Fat: 1 g, Carbs: 29 g, Fiber: 4 g, Sugars: 2 g, Protein: 24 g, Sodium: 570 mg,
Cholesterol: 55 mg
Sweet
& Crunchy Guacamole
INGREDIENTS:
·
1/4
cup raw unsalted cashews (1 oz)
·
2
avocados, halved, pitted and peeled
·
6 oz
nonfat plain Greek yogurt
·
2 tbsp
fresh lime juice
·
1/4
cup chopped fresh cilantro
·
1/2
tsp sea salt
·
2 tbsp
dried unsweetened cranberries
·
1/2
cup peeled, pitted and finely diced mango
·
1/2
cup peeled and finely chopped jicama
·
2 tbsp
dry-roasted unsalted pepitas (pumpkin seeds)
INSTRUCTIONS:
1.
Heat a
small skillet (nonstick or not) on medium-low. Add cashews and toast, shaking
pan occasionally, until lightly browned, about 7 minutes. Remove from heat and
set aside.
2.
In a
large bowl, combine avocados and yogurt and mash with a potato masher or fork
until nearly smooth. Stir in lime juice, cilantro and salt.
3.
Transfer
cashews and cranberries to a cutting board and chop roughly. Add to avocado
mixture and stir to combine. Stir in mango, jicama and pepitas. Place plastic
wrap directly over surface and refrigerate until needed, for up to 3 or 4 days.
Nutrients
per 1/4-cup serving: Calories: 107, Total Fat: 7 g, Sat. Fat: 1 g,
Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 9 g, Fiber: 3 g,
Sugars: 4 g, Protein: 3 g, Sodium: 108 mg, Cholesterol: 0 mg
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